Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota

[Display omitted] •The AGEs formation mechanism in milk and dairy products are analyzed.•The composition, processing and storage condition can effect AGEs formation.•AGEs inhibition strategies are comprehensively summarized.•RAGE/MAPKs/NF-κB, AGE-R1/SIRT1 and LOX-1 can activate AGEs-mediated pathway.•AGEs modulate immunometabolism and gut-brain axis via gut microbiota. Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application.